RICE CAKE SOUP DUK GOOK

BIBIMBAP

RENDANG TOK

1 kg daging
1 sudu minyak
2 inci kulit kayu manis
10 biji buah pelaga
4 helai daun kunyi saiz sederhana
15 gm serbuk lada hitam
5 sudu besar serbuk jintan manis
2 1/2 sudu besar serbuk jintan putih
4 cawam santan pekat

SERUNDING

SERUNDING DAGING

BAHAN-BAHAN:

500 gm daging | direbus dan disiat halus
100 gm serbuk kari
50 gm jintan manis
50 gm jintan putih
50 gm serbuk ketumbar
100 gm cili kering yang telah dikisar
200 ml santan
250 ml minyak masak
Garam secukup rasa
Gula secukup rasa
BAHAN-BAHAN KISAR
3 cm lengkuas
3 cm halia
100 gm bawang merah
60 gm bawang putih
5 batang serai
60 gm kunyit hidup

CARA MEMASAKNYA:
1. Tumiskan bahan-bahan yang dikisar sehingga garing.
2. Kemudian masukkan cili kering, serbuk kari, jintan manis, jintan putih dan ketumbar.
3. Setelah garing, masukkan santan dan biarkan sehingga mendidih.
4. Kemudian masukkan daging yang telah disiat-siat tadi bersama dengan garam dan gula secukup rasa.
5. Masak sehingga kering menggunakan api yang perlahan dan sedia untuk dihidang.

SERUNDING IKAN

BAHAN-BAHAN:

3 mangkuk isi ikan(tenggiri/kembung) ~ rebus ikan,buang tulang dan kisar atau tumbuk

1 senduk bawang putih dan bawang merah yang dikisar

Cili kering ~ ikut pedas yang disukai
2 mangkuk kecil bawang goreng (untuk menyedapkan lagi serunding)
Air asam jawa secukupnya

Garam dan gula secukup rasa

Minyak untuk menumis. 

CARA MEMASAKNYA:

1. Panaskan minyak dan tumiskan bawang kisar sehingga wangi. Kemudian masukkan cili dan

goreng hingga garing.

2. Masukkan air asam jawa,garam dan gula secukup rasa.

3. Masukkan isi ikan dan kacau sehingga kering dengan mengunakan api yang sederhana besar.

4. Setelah serunding kering,sejukkan. Kemudian masukkan bawang goreng dan gaul rata.sedia untuk dihidang.

SERUNDING AYAM

BAHAN-BAHAN 

1 kilo isi ayam  atau seekor ayam(ambil isi shj

1 kilo santan 

3 genggam jintan kasar 

3 genggam ketumbar 

1/2 kilo bwg besar 

10 ulas bwg putih 

2 senduk gula, garam secukup rasa 

5 senduk cili kisar -kalau suka pedas sila tambah sendiri 

2cm halia\

1 paket kerisik. 

Minyak untuk menumis 

Secawan air asam jawa, 

CARA MEMASAKNYA:

1. Rebus isi ayam sampai empuk dan boleh disiat-siat halus.
2. Isi ayam yg telah disiat ditoskan
3. Blendkan bwg merah, bwg putih dan halia - ready utk tumis.
4. Jintan dan ketumbar disangai (goreng tanpa minyak) seterusnya diblend kasar-kasar sedikit, hancur sangat tak sedap.
5. Tumiskan bwg tadi bersama cili kisar, biar garing sebentar
6. Masuk pula jintan dan ketumbar yg telah diblend
7. Masukkan santan
8. Kacau sebati dan masukkan isi ayam tadi, masukkan garam, gula, dan kerisik
9. Last masukkan air asam
10. Goreng dengan api kecil selama lebih kurang 3 jam. Sampai garing baru angkat

DAGING MASAK MASALLA

.
Bahan-bahanya
3 KG daging tanpa tulang
10 sudu kecil rempah garam masala
7 biji bawang besar (3 blend and 4 dadu besar-besar)
21 ulas bawang putih
5 inci halia
5 sudu kecil jintan manis
6 sudu besar serbuk rempah kari
10 sudu besar serbuk rempah korma
3 cawan santan pekat


1 cawan air
15 tangkai cili kering
3 batang kulit kayu manis+6 kuntum bunga lawang
6 sudu besar kicap manis
3 sudu besar kicap pekat

NASI DAGING BEST

Bahan-bahan :
-1 kilo daging (pilih yang ada urat dan lemak sikit-sikit lagi sedap terutamanya bila kita cicah
   dengan air asam.
-1 kilo beras basmathi (direndam terlebih dahulu dan air sukatannya sama dengan sukatan
   air daging. Boleh juga guna beras biasa)
-1 tin susu cair
-1/2 cawan minyak masak
-3 s/b minyak sapi/butter/margerin
-1 tin tomato sup Kimball
-6 s/b rempah serbuk kurma ( 4 sudu  besar untuk tumis nasi dan 2 sudu besar untuk tumis daging)
-1 sudu kecil rempah sajira (optional, ada dijual dikedai rempah India)
-4 s/b serbuk rempah nasi daging buatan sendiri
-sedikit kismis hitam dan bawang goreng untuk taburan
-daun ketumbar yang dihiris halus untuk ditabur atas nasi dan yang dipotong kasar untuk
  dimasukkan kedalam nasi
-buah kurma yang dipotong memanjang sebagai hiasan.


Bahan tumis :-
4 sekawan – kulit kayu manis, bunga lawang, cengkih dan Pelaga
3 helai daun pandan atau daun bay (bay leav
1 batang serai – diketuk
1 labu bawang besar – ditumbuk lumat (kalau dikisar, hasilnya kurang sedap)
3 ulas bawang putih – dimayang nipis
8 ulas bawang merah - dimayang nipis ( 5 ulas untuk tumis dalam nasi dan 3 ulas untuk tumis dalam daging)
1 inci halia – ditumbuk halus atau dicincang hingga halus
** Daging yang telah betul-betul lembut (jangan sampai relai pula) dipotong dadu bersaiz
      1.5 inci. Tumis 3 ulas bawang merah dan masukkan 2 sudu besar serbuk kurma. Bila
       garing, masukkan daging yang telah didadu. Kacau daging hingga sebati dengan rempah.
       Taburkan sedikit garam. Tujuannya adalah untuk beri rasa yang lebih sedap pada daging.

Cara :
1. Panaskan minyak masak dan masukkan minyak sapi/butter/marjerin
2. Tumis 4 sekawan , bawang putih, bawang merah dan halia. Bila dah harum, masukkan daun ketumbar dan daun pandan. Tumis dalam hingga agak layu daun-daun itu.
3. Masukkan bahan yang dikisar dan tumis hingga agak garing.
4. Masukkan rempah serbuk kurma dan rempah homemade yang dibancuh dgn sedikit air…kacau biar wangi
5. Masukkan air rebusan daging yg telah disukat, tomato puree.
6. Setelah air mendidih, masukan gula batu dan garam secukup rasa dan baru masukkan susu cair
7. Masukkan beras. Masak dgn rice cooker untuk nasi masak sekata. Bila nasi hampir masak baru masukkan daging dan kismis. Dengan ini, rasa rempah yang sebati dengan daging tidak hilang kenasi dan juga untuk mengelak daging itu relai. Kismis akan kembang dan tidak hancur.
8. Apabila nasi sudah masak, gemburkan nasi. Bila hidang, pastikan daging-daging itu diletak bahagian ats nasi agar senang untuk dicicah dengan air asam waktu makan.
Hias nasi dengan bawang goreng (buatan sendiri lebih sedap dan sihat), kurma dan daun ketumbar.

HOMEMADE REMPAH NASI DAGING:

Bahan-bahan
    2.5 sudu besar biji ketumbar
    1.5 sudu besar lada hitam
    1.5  sudu besar jintan manis
    1 sudu kecil jintan putih
    1 batang kulit kayu manis
    3 kuntum bunga lawang,
    6 kuntum bunga cengkih
    7 biji buah pelaga
    1 sudu besar halba
     5 biji lada kering (tak payah buang biji)
    3-4  biji buah keras-ditumbuk kasar
    2-3 biji badam-ditumbuk kasar

Semua bahan-bahan ini digoreng tanpa minyak dengan api yang perlahan. Jangan sampai hangus sebab akan menyebabkan rempah rasa pahit. Goreng hingga  biji ketumbar rapuh bila dipicit dengan tangan. Blend kering ketika masih panas dengan sedikit garam. Proses ini akan mempercepatkan rempah hancur halus. Lebihan rempah disimpan dalam bekas kedap udara untuk diguna kemudian hari.

CHUNKY GINGER - MANGO BARBECUE SAUCE WITH MIXED GRILL

 

 

 

 

 

 

Ingredients

• 1 tablespoon extra-virgin olive oil, plus some for drizzling
• 1 medium red onion, chopped
• 1 small red pepper, seeded and chopped
• 2 mangos, peeled and chopped
• Salt and freshly ground black pepper
• 1/4 cup tamari sauce
• 2 tablespoons Worcestershire sauce
• 1 (1-inch) piece ginger root, peeled
• 1 orange, zested and juiced
• 1 lime, zested and juiced
• 1/4 cup honey
• 1 cup chicken stock
• Hot sauce, a tablespoon or so
• 4 pieces boneless skinless chicken breasts or thighs
• 4 loin lamb chops
• 1 cup chopped arugula or frisee or mixed baby greens
• Handful basil or tarragon leaves, shredded or torn

Directions

Heat 1 tablespoon extra-virgin olive oil in a sauce pot or grill pan over medium-high heat. Add onions, peppers and saute to soften 3 to 4 minutes, then add mango and season with salt and pepper. Stir in soy sauce, Worcestershire, ginger, a little zest of citrus fruits, honey, stock and hot sauce. Cook the sauce for 10 minutes, add the orange and lime juice and cook for 2 minutes more, to thicken. Remove the ginger chunk.

Heat a grill pan over medium-high heat. Coat the meats with a drizzle of olive oil and season with salt and pepper. Grill the chicken breasts 12 minutes turning once and the lamb a couple of minutes on each side for pink centers. Plate the meats on a serving platter, top with sauce and garnish with spicy-sweet greens and herbs.

SOUTZOUKAKIA ( GRILLED MEATBALL IN TOMATO SAUCE)

Soutzoukakia from Smyrna

For the meatballs, you need:
2 slices thick dense bread (crusts removed)
1/2 cup dry wine
Soak the bread in the wine for about 5 minutes, or until thoroughly softened. Then, squeeze out excess wine. In a large bowl, add:
1 lb ground lean meat (beef or veal)
1/2 cup finely chopped onions
2 garlic cloves, crushed
1 egg
2 tablespoons chopped parsley
2 tablespoons grated spicy cheese like the Greek kefalograviera (parmesan makes an excellent substitute)
1/2 teaspoon oregano
1/2 teaspoon ground cumin
salt and pepper

Combine the ingredients until thoroughly blended. Cover and chill for 1 to 2 hours. Dampen your hands, pinch off small portions of meat mixture and shape into approximately oval rolls (looks more like a short fat sausage than a meatball or meat pattie). At this stage, you can freeze them for later use. If you are going to cook them, dredge them in flour and fry them in a little olive oil until they are well browned and cooked all over.


For the sauce, you need:
some of the oil you fried the meatballs with
2 lbs fresh tomatoes (we still have some growing in the garden - in January, you exclaim? the last of summer's crops) - add a teaspoon of tomato puree if you haven't got enough fresh tomato
2 tablespoons of dry wine
1 tablespoon vinegar
1 garlic clove, chopped
1 bay leaf
3/4 teaspoon sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves

Strain the oil you fried the meatballs in through a fine sieve and pour some of it into a shallow frying pan. I didn't add too much oil, because the meatballs had enough in them. Add all the sauce ingredients, bring to the boil and simmer until the sauce is thick. Drop in the meatballs, stir to cover all over with the sauce, and simmer covered for 15 minutes.

When you've done all this, treat yourself to a glass of wine - you must be pooped! I'm just about to make myself a cup of coffee and help myslef to some melomakarona. I noticed that the Christmas tree is being taken down in Trafalgar Square, but here in Greece, Christmas holidays aren't over until after St John's (7th January).

Serve the soutzoukakia hot with rice, french fries, or mashed potatoes, a mixed salad and some peasant sourdough bread to mop up the juices. If you want to use the frozen soutzoukakia, you need to defrost them thoroughly before dredging them in flour, because they won't cook properly otherwise. Then you proceed with the frying and sauce as the recipe states.

 

 

     1 lb ground beef     1 lb ground lamb     2 cloves of garlic     1 cup breadcrumbs     1/2 tsp cumin     4 Tbsp red wine     1 tsp of salt     1 tsp of black pepper     3 Tbsp olive oil     Tomato Sauce         2 large tomatoes         2 large shallots         1 tsp tomato paste, diluted in 1 cup of water         1/4 cup olive oil         1 cup green olives         salt         pepper

 

 

 

Begin by preparing the ground lamb meatballs. This is incredibly simple: finely mince the garlic and combine that with all of the remaining meatball ingredients in a bowl until nicely mixed.

Shape the meat mixture into oblong ground lamb meatballs.

Heat up a large skillet (medium-high) and add a bit of olive oil. Brown the ground lamb meatballs on all sides (roughly 2 minutes per side). Don’t crowd the ground lamb meatballs – create additional batches if necessary. Remove the browned ground lamb meatballs from the pan and set aside for now.

Now, prepare the sauce. Very finely mince the shallots and sauté over medium heat. After about 5 minutes, add the very finely diced tomatoes and tomato paste mixture. Scrape any browned bits from the pan. Raise to a boil and then drop the temperature down to a simmer for about 10 minutes (or until the sauce has thickened to your liking).

With the sauce ready, return the ground lamb meatballs to the pan with the sauce. Also add the olives and allow this to simmer (loosely covered) for 10 minutes.

These ground lamb meatballs go great with either fried potatoes, rice, or buttered noodles. Enjoy!

BEEF STEW WITH BASIL

Olive oil to coat pan 

1 1/2 cups chopped onion

1/2 cup chopped carrot

3 cloves garlic

1/4 cup flour
2 lbs. boneless chuck roast, trimmed of fat, cut into cubes

3/4 tsp. salt, divided 

1/2 tsp black pepper

1 cup dry red wine (I used Yellow Tail Shiraz/Cabernet blend)

28 oz. diced tomatoes

1 1/2 cups beef stock

2 tsp. chopped fresh oregano

1/2 tsp. dry thyme

1 bay leaf

1 cup cubed potatoes

3/4 cup sliced carrot (separate from chopped carrot above)

2 tbsp. chopped fresh basil

1 tbsp. chopped fresh parsley

Place tomatoes, beef stock, oregano, thyme, and bay leaf in the crock pot. Sautee chopped carrot and chopped onion in olive oil. Add garlic for 45 seconds. Remove to crock pot. Add 1/2 tsp salt and 1/2 tsp pepper to beef, then dredge beef in flour. Add more oil to pan and brown beef. You'll have to do this in batches, and it'll take a while, but it's worth it. Remove beef to crock pot. Add wine to pan and scrape off all the little pieces of beef sticking to it, reduce to ~1/3 volume. Move to crock pot.

At this point, I moved the entire crock pot to the fridge overnight and took it out to cook the next day. You could start cooking immediately, though.

Cook on low ~6-8 hours. Add potatoes and sliced carrots. Cook another 1-2 hours, removing lid if you need to thicken your stew. Salt and pepper to taste. Stir in basil and parsley, and enjoy! Make sure you remove the bay leaf before eating.

ITALIAN POT ROAST

• Prep time: 10 minutes
• Cook time: 4 hours

Ingredients

• 3 1/2 to 4 pound rump or chuck beef roast
• 1 teaspoon salt plus more to taste
• 1/2 teaspoon freshly ground black pepper
• 1/2 cup extra virgin olive oil
• 1 large carrot, diced (about 1 cup)
• 1 large celery stalk, diced (about 1 cup)
• 1 medium red onion, diced (1 to 1 1/2 cups)
• 2 garlic cloves, finely minced
• 2 Tbsp chopped fresh flat-leaf parsley
• 1 bay leaf
• 1 Tbsp finely chopped fresh sage
• 3 cups medium-bodied Italian red wine (we used a Barbera)
• 1 28-ounce can Italian plum tomatoes, put through a food mill to remove the seeds

 SAGE

 

 

 

 

 

Method

1 Trim some of the fat from the meat. Pat dry with paper towels. Season generously with the salt and pepper. Heat the oil in a large, heavy pot or Dutch oven over medium-high heat. When the oil is hot, shimmering but not smoking, add the roast and cook, turning it a few times, until it is nicely browned on all sides, 10-12 minutes. Transfer the meat to a platter.

2 Reduce the heat to medium. Add the carrot, celery, and onion. Cook, stirring occasionally until the vegetables are golden brown and begin to stick to the bottom of the pan, 10-12 minutes. Add the garlic, parsley, and sage, and stir until the herbs are lightly colored and fragrant, about 1 minute. Add 1 cup of the wine and stir quickly, lifting up the richly browned caramelized vegetables that stick to the bottom of the pan. When the wine is almost all evaporated and thickly coats the vegetables, return the meat to the pan and turn it over a few times to coat it with the savory base.

3 Raise the heat to high, adding the remaining wine, the bay leaf, and the tomatoes, and bring to a boil. Cover the pot, reduce the heat to low, and simmer, turning and basting the meat every half hour or so, until the meat is very tender and flakes away when pierced with a fork, 3-4 hours. Turn off the heat and let the roast sit in its juices for an hour. (You can also put the pot into a 300°F oven and turn the roast every hour.)
4 Remove the meat from the pot and place it on a cutting board, covered loosely with aluminum foil. If the sauce is too thin, bring it to a fast boil and reduce it until it has a medium-thick consistency. Taste and adjust seasoning.
5 Cut the meat into thick slices (it will probably fall apart), and place on warm serving dishes. Spoon the sauce over the meat and serve hot. Serve with rice, mashed potatoes, or polenta.

Yield: Serves 8.